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Impacto da crioconcentraçao do leite e avaliaçao das propiedades químicas, físicas e funcionais de um queijo fresco simbiótico

Type of activity
Theses
Defense's date
2018-06-28
Repository
https://repositorio.ufsc.br/handle/123456789/193622 Open in new window
Abstract
The increase in milk production is also associated with the incorporation of new technologies involving processing. Among these technologies is the freeze concentration that is based on the defrosting of a liquid food resulting in a concentrated fraction and an ice fraction. About the liquid food, its concentrated fraction obtained from the freeze concentration process can present higher nutritional quality, without being observed undesirable chemical and biochemical changes. In this sense, this...
Keywords
Ciência dos alimentos, Leite, Queijo

Participants